Mini Celery Cutlets with Smoked Salmon
Mini celery cutlets with smoked salmon - Healthy tuber in a new format
Healthy, because
Even smarter
Nutritional values
De antibacterial effect of celeriac essential oils can kill disease-causing bacteria and strengthen the immune system. The salmon provides many omega-3 fatty acids, which have an anti-inflammatory effect on the body.
Even vegetarians do not have to do without this little treat: Then simply replace the smoked salmon with a spicy cheese of your choice.
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 84.9 μg | (142 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 990 mg | (25 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 2 acidic Apple
- ½ bunch Chives
- 5 ozs Yogurt
- ½ tsp Curry powder
- 2 Tbsps lemon juice
- salt
- peppers
- 36 ozs Celery root (1 large celeriac)
- 3 Tbsps ground hazelnut kernels
- 3 ozs whole grain breadcrumbs
- 1 ¾ ozs Whole wheat flour (2-3 TABLESPOONS)
- 2 eggs
- 2 Tbsps Canola oil
- 3 ½ ozs Smoked salmon
- a few leaves Chervil
Kitchen utensils
Preparation steps
For the dip, peel apples, quarter, core and cut quarters into fine sticks. Wash chives, shake dry and cut into fine rolls. Mix yogurt with curry, lemon juice and chives. Mix in apple sticks and season with salt and pepper.
For the cutlets, peel celery, cut into 1⁄4-inch thin slices, and then into lozenges. Cook them in boiling salted water for 1-2 minutes, rinse with cold water, and pat dry.
Divide hazelnuts mixed with breadcrumbs and flour on plates each. Beat eggs in a deep plate and whisk. Season celery pieces with salt and pepper, first coat in flour, then in the eggs and then in the nut crumbs.
Heat oil in a frying pan. Fry celery on both sides for 2-3 minutes each over medium heat.
Cut smoked salmon into strips and stick them on the celery cutlets with wooden skewers. Wash chervil and shake dry. Garnish the cutlets with chervil and serve with the dip.
